We all wait for Ramadan so we can have some amazing Atayef, They may only make their appearance once a year, but they’re worth the wait.
Whether you say Atayef or Qatayef, we can all agree on one thing. They’re not pancakes. They may look similar, but this light and fluffy dessert is the furthest thing from a dense pancake.
This popular Middle Eastern dessert typically makes its grand appearance during Ramadan. In Jordan and Palestine, street cart vendors will fill the streets with piles of these unfilled desserts. You can buy them by the pound and take them home to fill with your favorite stuffings. Every corner store or bakery will have their variety of these for sale during Ramadan.
Being in the states, we don’t have that luxury. Quite honestly, I think the ones we make at home are SO much better. They are a little finicky to make, but they’re worth their trouble. I’m going to walk you through it step by step, as well as include some troubleshooting photos and tips to make sure your Ramadan includes this popular dessert all month long. Keep a lookout, I may host another live class on how to make these in the next couple weeks! Check out some of the other Ramadan Recipes I have too!
Atayef, Qatayef, not Pancakes
The star of the show every ramadan. These light and fluffy Middle Eastern “pancakes” are stuffed with cheese or walnuts and then drenched in simple syrup.
- Prep Time: 45 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 Hour 30 Minutes
- Yield: 36
- Category: Desserts
Ingredients
Batter
3 1/2 Cups Warm Water
1 1/2 Cups Cold Milk
3 Cups Flour
1 1/2 Cups Fine Semolina
1 tbsp Baking Powder
1 tbsp Sugar
1/2 tbsp Yeast
1/2 tsp Baking Soda
*Up to 1/2 cup Additional Water, as needed.
Ghee, for baking.
Filling
1 lb Sweet Cheese
1 lb Fresh Mozzarella
3 Cups Walnuts
3 tbsp Sugar
1 tbsp Cinnamon
Simple Syrup
2 Cups Water
3 Cups Sugar
1/2 tbsp Lemon Juice
Instructions
Atayef
Using a blender, pour the water and milk in first. Add all the dry ingredients, except the Baking Soda. Blend for 20 seconds until incorporated. Don’t overblend. See notes for using an immersion blender.
Allow the batter to rest for 20 minutes, meanwhile preheat your griddle to 375 F.
Once rested, add the baking soda, and 1 tbsp water, blend for 5 seconds to mix it in. If you overblend your batter will need to rest again.
Pour your atayef batter onto your griddle in the desired size you want. Once it bubbles and drys remove it from the griddle. Don’t flip it to cook the other side. Instead, flip it onto a towel or pillowcase. You want the bubbly side down so it doesn’t dry out. Allow to cool.
Repeat until you finish the batter.
Fillings
Cube your sweet cheese and pulse it with the slices of fresh mozzarella. Set aside.
Finely chop your walnuts and mix in the cinnamon and sugar. Set aside.
Simple Syrup
Pour the water into a saucepan. Turn the heat on medium high. Pour the sugar into the middle of the water so it doesn’t splatter onto the sides of the pan. Allow the mixture to come to a boil.
Squeeze in a 1/2 tbsp of lemon juice. Allow the syrup to boil on a low heat for an additional 10 minutes. Set aside to cool.
Stuffing and Baking
To stuff your atayef, fold it in half, bubble side in. Pinch the seams together halfway up so you are left with a cone like atayef. Stuff with desired filling and then pinch the seams the rest of the way up.
Rub each Atayef with ghee or clarified butter.
You can deep fry, saute or bake them. I prefer baking. Bake on a sheet pan at 450 F for 8-10 minutes, flipping halfway through. Don’t over bake so the cheese doesn’t ooze out.
Once they’re done, drench them in simple syrup and enjoy!
Notes
Batter
The batter for atayef is finicky to work with. Here are some tips to help you perfect it:
- Your batter needs to rise for 20 minutes. If you pour a test atayef and its not bubbling it needs to rest more.
- 9 out of 10 times it will need to be thinned out. If your test atayef has bubbles but their few and far apart, you need to thin out the batter. It should be thinner than pancake batter, but not soupy. Add warm water a couple tbsp at a time and test it out to see if it still needs to be thinned. You’ll get small uniform bubbles if it’s perfect.
- If you’re getting small holes going though your atayef, your heat is probably too high. Try dropping the temperature of your griddle by a few degrees.
- If your bubbles are huge and going through the atayef, your batter rose too much. You’ll know because the batter will have expanded in size and sound hollow when tapped against a hard surface. Reblend your batter for 30 seconds to deflate it.
- I like to make my atayef in the blender. Always pour your liquid ingredients first. That way none of the dry ingredients get stuck on the blades and don’t incorporate correctly.
- If you’re using and immersion blender, pour your wet ingredients into a deep bowl or measuring cup. While your blending, slowly pour in the dry ingredients.
- It’s important you add the baking soda right before pouring. It helps with the small uniform bubbles. Adding it early on can cause your batter to over rise.
- Don’t blend every time you add extra water. You will deflate the batter and it will need to rest again. Instead, mix it in gently.
- I use 1/4 cup dry measuring cup to make my large atayef. I fill it 3/4 up.
- I always pour the liquid ingredients on the bottom of the blender and then the dry. Sometimes, I’ll sandwich the dry ingredients. This ensures everything is mixed and nothing is stuck to the blades.
Filling
- I use a mixture of sweet cheese and fresh mozzarella. The fresh mozzarella is not salty and adds the stretch for that amazing cheese pull. The sweet cheese is the perfect flavor. If you can’t find sweet cheese feel free to use Ackawi, Panela or Queso Fresco. I Would recommend soaking the ackawi and panela so you can remove the excess salt.
- You can pulse the walnuts on the food processor, just don’t over chop or they’ll turn into crumbs. You also don’t want huge pieces of walnuts, or they’ll tear through the atayef.
Baking
- Rub the atayef in ghee or clarified butter. This will help it crisp up in the oven and not stick to your sheet pan.
- If you can’t find ghee, just melt some butter and let it sit for a few minutes in a clear container. It will separate into a yellow melted butter and a white liquid on the bottom. Only use the top section of it.
- You can saute, bake, fry, or air fry your atayef. I prefer baking. Rub the atayef in ghee regardless of your cooking choice. The only time I don’t rub with ghee is if I’m deep frying.
Storing or Freezing
- If you aren’t cooking your atayef right away, rub it in ghee and place it on a paper towel lined sheet pan or ziploc bag. Cover well and refrigerate for up to three days. The paper towels will absorb excess moisture in the fridge.
- If you’re freezing you have two options. Place your ghee covered atayef inside a ziploc bag. Make sure they’re not touching or they’ll stick together. Your second option is to Freeze them on a sheet pan until they’re frozen solid. Pour them into a ziploc bag. It won’t matter if they touch because they’re already frozen. They freeze for up to three months. Just thaw on a sheet pan thirty minutes before baking.
Simple Syrup
- Pouring the sugar into the water prevents your syrup from crystallizing. You can also add a drop of corn syrup.
- The lemon juice makes the syrup tacky.
Rula
This recipe is wonderful. Practice makes perfect. Take into consideration the tips she noted. Sometimes you just need to tweak your batter if you are not completely happy with the color or the way it shuts tight. My mistake is sometimes it is too thick of a batter and I add water. The good thing about this recipe is that you can make changes and fix the batter if you don’t nail it the first time. Thank you Nur!
Nur Ashour
You’re right! I’m glad it’s easy for you to make adjustments and succeed! Ramadan Kareem!
Lulu
Your atayef recipe is my go to! I’ve been using it since you first posted it about 2 years ago! Every time It’s a success! Thank you so much!
Nur Ashour
That’s so good to hear!
Suzi
I made it last year , it was yummy
Nur Ashour
Thanks!
Aya kasem
Best atayef receipt in the whole entire world. Thanh you! Thank you.
Nur Ashour
I’m so glad!
Zena B
Made this recipe for my parents. They have their own awesome recipe. but they said these were better. Very impressed. The best atayef I have made. I add some ricotta and make small ones to dip in sugar syrup!!!
Nur Ashour
One of the best compliments I’ve gotten. You are so kind!
Hanna
Such an amazing recipe and can’t wait to keep doing it in Ramadan thanks for all your tips and tricks!!
Nur Ashour
You’re so kind! Tag me and share. I’d love to see!
Suhair
Love it! One of my favorite katayif recipes!
Nur Ashour
Yay!
Deanna
When I made these last year they came out amazing !! after trying numerous recipes I was giving up but I’m so glad I tried this one
Nur Ashour
I’m so glad you loved it!
Nur Ashour
Thank you so much!
Nur Ashour
Yay! So glad to hear!
Nur Ashour
Thanks for following along!
Nicole
Best recipe ever. I made this for my family last year (first time making atayef), and it blew everyone away. It’s not just the perfect ratio of ingredients but all the valuable tips you’ve given that have made this my all time fav recipe. Thank you!
Nur Ashour
That makes me so happy! Thank you for sharing it with your family!
Nur Ashour
Yay! Inshallah you make them every ramadan and remember me in your duaa!
Nur Ashour
Let me know how it turns out!
Omama
I’ve always wanted a detailed recipe that had troubleshooting techniques that would help guide me through the process. This recipe has it all and is so amazing!! The whole family enjoyed it!
Nur Ashour
Thank you so much for your kind words!
Nour B
I have been dreaming of your atayef since last ramadan but have been too intimidated to try it. I just made them and the mix was wonderful. I am so happy I took a chance and followed YOUR recipe. Allah ybarek feeki Nur! Thank you so much for sharing your recipe and tips!! Ramadan Kareem
Nur Ashour
Thank you for trusting me!
Nadiya
Hi Nur,
Thanks for sharing your recipe with us. I will try this soon inshallah.
I was just wondering if i want to fill it with eshta, do you have a preferred brand or do you make your own? If you make your own, can you share the recipe with us 🙂
Thanks!
Nur Ashour
I have a recipe in my eBook!
Shireen
I used Nur’s recipe to make atayef for the first time on my own for my family this Ramadan. The atayef came out perfectly! They were beautiful and tasty, and my husband and son loved them. Easy to follow and if you watch Nur’s video with her mom and Ahmed Shihab-Eldin, she helps troubleshoot common problems/mistakes. Thanks Nur!
helan
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Sam
Do you use instant yeast or active dry yeast?
Nur Ashour
I use active dry!
Yasmine
Best atayef ever! Thank you for the recipe!!!! Thank you for putting so much effort and explaining the process and troubleshooting. I followed every step and they turned out perfect. Thanks again.
Nur Ashour
My goal is always to simplify a recipe and make it as approachable as possible for you guys. I’m so happy they turned out perfect! Great job. Tag me and share, I would love to see a photo! Sahtain.
CC
Finiky is an understatement! Instructions are terrible it would help greatly if you included a video/pictures or at the very least been descriptive in your wording of what the batter’s consistency should look like otherwise please perfect your recipe before posting it and wasting peoples time and money. Will not be attempting this recipe again.
Nur Ashour
Hey! First off, you can always reach out to me on Instagram and I will do my best to help you troubleshoot or answer any question. You can send me an email as well. Go ahead and read through the comments. Everyone that makes them thinks they are great. Yes, atayef is not a beginner recipe and it takes practice to get a feel for the consistency. That being said, your comment is rude, and quite honestly not true. The recipe is extremely detailed and includes a photo of how to troubleshoot. Had you reached out I could have directed you to my detailed instagram video as well. Here’s a snippet of the recipe with details you claim I don’t include:
“9 out of 10 times it will need to be thinned out. If your test atayef has bubbles but their few and far apart, you need to thin out the batter. It should be thinner than pancake batter, but not soupy. Add warm water a couple tbsp at a time and test it out to see if it still needs to be thinned. You’ll get small uniform bubbles if it’s perfect.
If you’re getting small holes going though your atayef, your heat is probably too high. Try dropping the temperature of your griddle by a few degrees.
If your bubbles are huge and going through the atayef, your batter rose too much. You’ll know because the batter will have expanded in size and sound hollow when tapped against a hard surface. Reblend your batter for 30 seconds to deflate it.”
That’s just a short example of some of the details I have included. I test my recipes multiple times before perfecting the measurements, and then multiple times after to make sure they are consistent. I’m proud to say that I’m one of the few food bloggers that will go into this much detail and have such specific recipe measurements and detailed notes with tips, and I’m sure most of my followers would agree to that.
I’m always open to constructive criticism, and sometimes there are outside factors that can affect a recipe, and especially something like atayef. There are many people that have reached out to troubleshoot and I was able to steer them in the right direction. My recommendation for you would be to have someone experienced make them with you. It would help you get a feel for the consistency of the batter and how to fix it.
Remember, there’s a person behind the screen. One who can see your email and your name, and that is reading your nasty comment. You could have very easily commented saying it didn’t work out and you may try another recipe rather than telling me it’s a waste of time and criticising the hard work that I put in that you clearly were too lazy to read. I hope you find a recipe that works for you, and hopefully it won’t be a waste of your time like responding to this was to me!
Ramadan Mubarak!
Azhar
Didnt waste any of the people’s time who made it and came out perfect or the people that made it and contacted Nur for extra help! No recipe posted is wasting anyones time, these recipes Nur posts go into grewt detail and work! She has kids and a home and she spends alot of time helping us into perfecting her recipes before posting, and guiding us when we need to contact her if we need any help! & she has posted pictures!!! And all her recipes on ig are mostly in her highlights with videos!!! I dont think you even have her on IG! If you did than you would not be here writing this pathetic comment . You would see all the hard work she puts into her food and would jot even think of posting this comment , rather you would be respectful if you have an issue with the recipe snd contact her directly!
Nur Ashour
Thank you for your kind feedback!
Sarah
The best batter for atayef mA sha Allah! Thank you so much for sharing it with us Nur!
Nur Ashour
Thanks for making it and supporting my page. I’m glad it worked out for you!
Suzy
This recipe is perfect! I use it every year and my favorite part of it is that Nur includes trouble-shooting tips. Bottom line is the ingredients themselves are finicky. You’re playing with yeast, baking soda and baking powder all of which react differently depending on a slew of environmental factors. This is the first receipt that I’ve seen that takes these factors into account and logically offers solutions to any problems that may arise. Thank you Nur!
Nur Ashour
Thanks for the sweet comment. Yes, the ingredients are definitely finicky and it takes time to get the feel for it. But it’s worth the effort!
Ranna
I’ve tried several qatayef recipe and this is one of the best ones so far! It’s the perfect ratio of semolina and flour. Look forward to making these each Ramadan. The troubleshooting pictures are extremely helpful. Sometimes we add shredded coconut to the cheese mixture and it’s delicious. This year we tried air frying after lightly spraying with oil and they turned out perfect!
Nur Ashour
Thanks for trusting my recipes!
Nivine
Amazing recipe works everytime don’t believe that hater who clearly didn’t follow the instructions
Nur Ashour
Thank you for your kind feedback!
Latifa
I followed this recipe and made a few mistakes because of airheadedness but somehow they still turned out amazing! Best atayef dough. And all of them came out an amazing color too. I got so many compliments from my family. Will be using this recipe again for sure. Can’t wait to see
More recipes from you!
Nur Ashour
I’m so glad it worked for you. As you continue to make it you’ll get a feel for it and it will be easy to troubleshoot it! Sahtain and Ramadan Mubarak!
Dena
The best atayef recipe you will ever need. Everyone loved the way they came out and Will always use her recipe from now one
Nur Ashour
Thank you so much! I’m glad you loved it. Sahtain!
Zainub
Dear Nur,
Great recipe!!
Simple and easy to follow like so many of your recipes.
Thank You for all the time and effort you put into making your recipes easy to understand.
Ramadan Kareem!
Nur Ashour
Thank you for trusting my recipes and using them for your family. Ramadan Mubarak!
Nur Ashour
Thank you so much for this sweet comment. I’m glad that you love this recipe as much as I do. I appreciate you noticing the amount of detail I have put into it. Inshallah my recipes can continue to be made by you and your family. Ramadan Mubarak!
Maggie
Great recipe!
Nur Ashour
Thanks!
Fadia
This atayef recipe is great! I first tried it when you posted it on instagram maybe three years ago and I have been making every Ramadan since!!
Nur Ashour
I’m so glad you love it!
Ghadir
Great recipe!! They turned out delicious. Thank you for all your hard work. Your greatly appreciated.
Nur Ashour
Thank you for being here!
Nida’a
After trying MANY recipes over the years, I finally found the perfect one!! your perfect maamoul recipe encouraged me to try your atayif one ❤️. The detailed pictures and videos you post are the best for a visual person like me. Thank you so much Nur!
Nur Ashour
I’m so glad that it motivated you to try it and I’m so happy you loved it! Thanks for noticing all the work I put into it!
Nida’a
And here I am again, the following ramadan, thanking you for the best atayef recipe!!! Baked, fried, frozen or fresh; perfect perfect perfect!!
Amira Rajih
Looks amazing! Can’t wait to try it.
Love your detailed explanation
Nur Ashour
Thanks! Let me know when you do! I would love to see!
Wafaa
I’ve attempted atayef a few times before and it was traumatizing lol. This recipe and the video that went along with it weren’t just the easiest.. they were the best I’ve ever had! It came together so easily!
Nur Ashour
That makes me so happy to hear. Thanks for being here, and thanks for noticing all the details I put in!
Rana
The best recipe I have found and I love the step by step directions and the visuals really help
Nur Ashour
I’m so glad you loved it. Thanks for noticing all the details I put into it!
Zainab
The best atayef recipe! So happy I finally was able to find a recipe that worked after many failed attempts. It was so easy to make and I received a lot of compliments about how perfect the dough looks! Will be using this only from now on 🙂
Nur Ashour
I’m so glad you loved the recipe and I hope you’ll continue to make it and share it in the years to come!
Samra Zvizdic
So I tried this Atayef recipe along with a few others (dough only), this one was the best!!! I made it for an iftar we were having and everyone loved it!!!! From the dough to the filling!! Out of the 2 or 3 recipes, this one was the best!!! The only reason I took off one star bc I had so much batter left and I really only needed about a dozen…. I know you can freeze them but I have no room in my freezer… is there a way to cut down the ingredients so that I’m not left with so much extra batter?
Nur Ashour
Hey there! Thank you for making it! So if you read the top of the recipe it will tell you how many it will make so you know before you start. This recipe yields 36 pieces. The best thing to do would be to scale it down> my website gives you the option to make a double or triple batch. But I would just do the math and make a half batch. In this case it would be:
1 3/4 Cups Warm Water
3/4 Cups Cold Milk
1 1/2 Cups Flour
3/4 Cups Fine Semolina
1 1/2 tsp Baking Powder
1 1/2 tsp Sugar
3/4 tsp Yeast
1/4 tsp Baking Soda
*Up to 1/4 cup Additional Water, as needed.
This will make 18 pieces. I hope this helps!
Ramadan Mubarak
Samra Zvizdic
Thank you so much!!! Will do this tonight!!! You’re recipe is the best so far that I’ve tried
Dana
Perfect recipe with detailed instructions! Thank you for making ramadan so much easier for us, your the best!
Nur Ashour
Thanks for being here!
Noor
Delicious!!
Nur Ashour
Thank you!
Nur Ashour
You are so kind! Thanks for being here and thanks for sharing my work!
Nur Ashour
Thank you!
Nur Ashour
You are so sweet! Thanks for being here!
Sara
This was the first recipe I tried when I started learning how to cook and I got it in my first try. The directions were so clear and she even explains thoroughly on her Instagram.
Nur Ashour
YOU GO! You are ambitious for trying this first. You should be so proud. Good for you! I hope you’ll continue to try more of my recipes!
Rula Sarameh
I have used this recipe year after year every Ramadan and it always comes out perfect. I love the orange brown color it turns. I love the step by step instructions Nur took the time to write down. With katayef you need to be patient and take your time knowing what the best consistency is. I love how the little bubbles form, just how my mom’s used to be. Take the time to read her tips. The best tip I took out of it is to have fresh and new ingredients yearly for Ramadan. It makes the biggest difference for me.
Nur Ashour
Thank you so much! I’m so glad you found it to be sp helpful!
Alia A
This recipe is famous for a reason! Literally the best katayif batter. So light and fluffy! And always turns out so perfect!
Nur Ashour
I’m flattered!
Afsana Ahad
Tried this recipe for the first time and it was so good! Fool proof recipe and so good!
Nur Ashour
Thank you so much. Ramadan Mubarak!
Katie Salameh
This is one of the best Atayef recipe I have tried. Thanks for all the tips.
Nur Ashour
Thanks for being here!
Soha
This best atayef recipe I have ever used and ever will use. This is my second year using this recipe. The first time, I had trouble with getting mine to rise properly and contacted Nur and she responded right away letting me know what I was doing wrong. Not only is the recipe amazing but so is the creator!
Nur Ashour
Thank you for trusting my recipes! I’m so glad you loved it!
Ally
I followed so many atayef recipes before this one and they all failed me. I actually lost hope until I saw this one and thought I should get it a try. I’ll be honest, I wasn’t really sure about the outcome because Ive failed making atayef so many times but this worked out Alham’ dulliah. Nur actually helps you “troubleshoot” your atayef batter if it isn’t the right consistency because they are kind of tricky to get the batter right, especially on the first try but I don’t think it’s impossible! This recipe is PERFECT for me! Family favorite!
Nur Ashour
I’m so happy this recipe worked for you! I hope you’ll use it for the years to come!
Nur Ashour
Thanks for being here!
Jenna Seintan
This was my first time making Atiyef and it came out amazing! Thank you so much. This recipe was perfect!
Nur Ashour
Yay! I’m so glad you love them!
Dolly
Hi! Is there anyway to make this without milk? Would it be ok to substitute with more water instead? Your recipe looks great thanks!
Nur Ashour
Yes, You can do just water. However don’t do the full amount of milk. Decrease it by 1/4 cup. You can add more if you need to according to the troubleshooting.
Ayah
The only qatayef recipe you need, literally! There are so many out there and it’s so frustrating trying to filter which ones are good. This is it. My go to every Ramadan, thank you Nur 🙂
Nur Ashour
I’m so glad I get to be a part of your Ramadan. Keep us in your prayers! ❤️
Ala Ismail
the best recipe !
Manar Hijaz
Look no further! This is the only atayef recipe you need!! They turned out amazing Alhumdullilah!! My family was in love! They were perfectly crisp, ooey gooey and soaked in sweet perfection!! Will definitely be saving this recipe!! Thank you so much Nur! Can’t wait to try more of your recipes!
Nur Ashour
Thanks for being here and for including me in your ramadan lineup! Always feel free to reach out if you need any help!
Reema
I wish I found this recipe earlier, I tried many recipes but this is the best recipe I tried so far
Nur Ashour
I’m so glad you loved it so much. It’s definitely one of my faves. Thanks for being here!
Yasmeen
Because of this recipe I’ve perfected my atayef every year. I always have to play with the water because of the altitude but every time I make it it get easier for me. Just stay organized and it’s easy to do!
Nur Ashour
YES! The water is always dependent on so many factors. Glad you got it!
Suzanne
Hands down the best recipe and instructions ever. You have no idea how many recipes I’ve tried and just your trouble shooting picture alone helps SO much. I have it saved on my phone for reference anytime I need it and it literally tells me what I need to do to fix my batter. It comes out fluffy and bubbly and all your katayef dreams come true
Fatima
I made these as a surprise for my family first day of Ramadan. Your directions were so easy to follow and I always watch twice so I can catch all your useful side notes. The look on my husband’s face was priceless. Omg they were delicious. My family ate about half the batch first night. I had to thin them out with some water but that was to be expected sometimes depending on the flour and semolina you use. Hands down best recipe for atayef! I have made your mammoul for three years in a row it was always a hit and I plan on making them again this year for Eid!
Nur Ashour
Thanks for trusting me!
Rita
The dough definitely gave me a hard time. I didn’t realize how sensitive this dough was but it tasted great
Nur Ashour
It’s so finicky! But you got this!
Nur Ashour
I’m so glad!
Ola Atwa
V detailed and accurate. Thank you
Nur
Thanks. I hope it worked out for you!
Mariam Eid
Can i freeze it with the filling?
Nur
Yes. I just added a video on Instagram and Tiktok on how to freeze. I’ll add the directions to this post as well.
Sumayya Khatib
Best atayef recipe hands down (and amazing tips at the end!). My MIL was skeptical as I was making it but asked for the recipe as soon as she saw how easy and nice the dough turned out!
Nur
I’m so glad you both love it so much. Thanks for making it. ❤️
Fayza Ismail
Very well detailed instructions! I’m trying your recipe today!! Ramadan Mubarak
Nur
Thanks! Ramadan Kareem.
Fayza Ismail
Very well detailed instructions! Thank you for sharing. I’ve got my mom’s recipe, and it’s good but I’m trying out your recipe today! Theres always room for improvement. Ramadan Mubarak
Nur
Thank you for trusting me. I really hope you loved it!
Asma
Tried it for the first time today and it turned out perfect .. I did have to add 1/4 cup of water which the chef mentioned.. will be my to go Atayef recipe
Nur
I’m so glad it worked out for you!
Fathima Ali
I have tried many many recipes and it always failed me. This one is fool proof! I make this Qatayef recipe every year!
Nur
That makes me so happy! Ramadan Kareem!
Sakena
Never ever using another recipe after trying this one absolutely the BEST RECIPE
Nur
Thank you so much! I’m so glad you love it.
Amira
Hello I want to make these today but what type of yeast did you use?
Nur
You can use active dry or instant. If you use instant it will rise much faster. You can also use half the amount If using instant.
Maha
When you say you need to add water 9/10 times, i know you’ve tried and tested the recipe at least that many times. It’s my first seamless experience from the get go in over 10 years of making these! Thank you for a great recipe.
Nur
I really have. Thank you for appreciating my work. I’m so glad it worked out so well for you.
Enas
MashAllah finally a recipe that worked out for me! Very detailed which is what I liked the most. I’ll definitely be following more of her recipes! May Allah grant you so many hasanat for every dish you’ve taught us ❤️
Nur
Thank you so much for your kind words and wonderful duaa. I’m so glad it worked out for you!
Nawar Hammade
We followed your ATAYEF RAMADAN recipe step by step and were thrilled with the delicious outcome. Your clear instructions made it easy to achieve success. Thank you for sharing such a fantastic recipe!
Nur
Thanks for trusting me. I hope you’ll be back for more!
Duaa
Tried this recipe tonight and we loved it!! We did add more water to the batter but they came out perfect! They were crispy after frying and delicious. Thank you for a great and detailed atayef recipe 🙂
Nur
Thank you for trusting me. Sahtain! Ramadan Kareem!
Sara
Literally the best atayef recipe and the only one that has actually worked for me – for both flavor and appearance! The troubleshooting steps are an absolute game changer. I make them every Ramadan and they’re always the perfect way to end the night.
Nur
Thank you so much. I’m glad it works out for you! Don’t forget to share with your friends.
Muna Marie
I come back to this every year to make it, so informative and spot on for Atayef!
Nur
I’m so glad it brings you back. Please keep my family and I in your duaa.
Soaed
Made these yesterday and they are absolutely amazing!! Made a bunch to feels for the rest of the week!
Nur
Thanks for being here!
Linda
This recipe is so easy to follow. The directions are through and tips are great. They come out perfect every time. So yummy and fluffy.
Nur
Thank you!!!
Emily
Absolutely wonderful no fail recipe if followed carefully. The taste was wonderful as well. I have made this recipe twice this Ramadan! I have also successfully frozen a batch using Nur’s tips as well.
Nur
Thanks for being here. Glad you loved it so much!
Serene
This recipe is top notch! Just as she advised, I had to add a little it more water to adjust the recipe without changing the quantities for the other ingredients. Which is great because I live at high elevation in Colorado! Nur was able to walk through some troubleshooting tips with me and the recipe came out perfect! Be sure to use all fresh ingredients. It made all the difference! I highly highly recommend this recipe. Search no more! Your guests and family will rave about it!
Nur
Thanks for making it. I hope you’ll keep coming back for more!
Lamis Alghouj
A successful Atayif recipe! Tastes amazing
Nur
YAY!
Sabha
This is the only recipe I use for katayef, your tips are on point. Thanks for making a temperamental recipe user-friendly!
Nur
Thanks for trusting me and using it.
Sana
Best Atayaf Recipe Ever,
If you have never made this dessert before, this recipe is definitely the one you should try!!!!
Fool proof and guaranteed to succeed.
Thank You Nur
Nur
❤️❤️❤️
Sereen Hamdan
This is the easiest most delicious Katayif recipe!! My whole family enjoyed these, Alhamdulilah.
Nur
❤️❤️❤️
Neda
Thank you for sharing the recipe and so many tips!!!
I tried to make this last Ramadan. Sadly I was no successful…. Buuuut it was my fault as I tried to reduce the quantity and therefore I believe I messed up the proportions. So, stick to the recipe would be my advice!!
Another note, sometimes the pan you have might be the problem. A friend came over and did his recipe which usually always works, and it didn’t work because of my pan. I have an induction stove and I used normal pand from greenpans. What worked better was to use an individual pancake pan. Took ages but the bubbles were better.
So my advice is to use a pancake/crepe pan, or the grill like on Nur’s insta!
Nur
I have made this a hundred times and I always have to play with the batter. It’s definitely a finicky thing to make. I have had issues with the pan as well and the griddle is always the way to go. Thanks for sticking out and trusting me. Now you have a whole year to get it perfect for next ramadan inshallah!
Iman Ayad
I used your recipe a few times this Ramadan and each they came out great and tasted very good. I referred to the guide you made for the perfect qatayef and it helped me so much to adjust, as needed. Thank you for providing this! Although I love making things the way my mom does, having a recipe I can follow makes it so much easier.
Nur
I’m so glad this makes the process easier for you!
Natalie
Truly thr only atayef recipe you will need! The dough comes up perfect every single time and actually closes over itself when assembling thr atayef, nothing leaks! My whole family loved these
Nur
I’m so glad you love it!
Fadya
Best atayef recipe I’ve tried!
Nur
So glad you found it!
Rc
Hi, just a question, why do you use cold milk not warm milk to help the yeast rise?
Nur
I’ve never had any issue with using cold vs warm. However, feel free to use warm milk.